Breakfast at the hotel. Post breakfast we will start this day visiting a typical Andalusian oil mill. The Núñez de Prado olive oil mill is located in a traditional Andalusian farmstead building. it includes an oil storage room with original jars from the 18th century and a complete, classical mill dating from 1943. visitors see the olive groves and have the possibility to sample typical “miller’s” breakfasts or lunches served in old rooms of the farmstead with wonderful traditional decor. Today’s Núñez de Prado family is the seventh generation to cultivate 700 hectares of olive grove (around 94.000 trees) in what is now the Baena Designation of Origin region. olives are hand-picked to prevent bruising and then pressed in ancient stone mills. the mill is one of the few ones in Spain that still use the traditional stone mills and is famous for its “flor de aceite”, the oil that seeps naturally from the crushed olives. the company currently brings together perfectly three clear premises in the production process: respect for nature, use of traditional techniques and implementation of the most innovative technology. After this visit we will continue to Jaén to visit the olive oil visitor centre. the center offers a tour to introduce visitors to every aspect of olive oil production. The itinerary takes in everything, from the olive groves through to the actual production process of the olive oil, and explores its history, its relation with local gastronomy and its numerous health benefits. The extremely fine quality of extra virgin olive oil produced in Jaén results from practices passed down through generations of olive farmers working the same soil and millers refining the art of virgin oil extraction in the afternoon, we will visit a further olive oil mill in the same region of Jaén. The Melgarejo olive oil mill is located in Pegalajar, a province town of Jaén. their “remarkably well balanced oils” are described as “fruity, with a high intensity of green olives, and a slight touch of ripened fruits, hints of green apple, fresh grass, green almond shell and aromatic herbs”. the company was established in 1995 by the sons of Francisco Melgarejo and Juana Cordero. along with Marino Uceda, retired olive oil professor and researcher, “they have taken an average product to new heights. their oils are also an inspiration to other producers, because Marino is very well known in the industry and has been working for many years to help others make the best possible oils”, said olive oil expert Paul Vossen. In the evening we drive to Córdoba. Post that check in and overnight at hotel in Córdoba.